This simple recipe will ensure you go back for seconds. Serve alongside a glass of chilled Chinon.
This simple recipe will ensure you go back for seconds. Serve alongside a glass of chilled Chinon.Author:
Chef Charlotte Langley
1 tin of Scout Mussels
1 loaf of Sourdough bread
4 TBSP of Cream Cheese
1 Lemon (Optional)
Fresh Herbs (Optional)
Slice thick slabs of sourdough bread and place them in your oven at 350 degrees until the edges start to become crispy and caramelized (approximately 7-10 minutes).
Open your can of Scouts Mussels and set aside.
Take a small stainless steel bowl and whip a few tbsps of cream cheese with a whisk or fork. Spread it generously on your sourdough.
Scoop a liberal amount of mussels on top.
Add a light squirt of lemon and any fresh herbs you have on hand.